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Elsevier电子期刊(32374)
在“
Elsevier电子期刊
”中,
命中:
32,374
条,耗时:0.0309829 秒
在所有数据库中总计命中:
32,374
条
1.
Rh
e
ological and s
e
condary structural charact
e
rization of ric
e
flour-z
e
in composit
e
s for noodl
e
s slit from glut
e
n-fr
ee
sh
ee
t
e
d
doug
h
作者:
Sungmin J
e
ong
;
H
ee
Won Kim
;
Suyong L
ee
;
suyongl
ee
@s
e
jong.ac.kr
关键词:
Ric
e
flour-z
e
in composit
e
;
Visco
e
lasticity
;
Glut
e
n-fr
ee
;
Sh
ee
t
e
d
doug
h
;
Noodl
e
刊名:Food Ch
e
mistry
出版年:2017
2.
Food saf
e
ty hazards associat
e
d with r
e
ady-to-bak
e
cooki
e
doug
h and its ingr
e
di
e
nts
作者:
Shuang Wu
a
;
St
e
v
e
n C. Rick
e
b
;
K
e
ith R. Schn
e
id
e
r
a
;
Soohyoun Ahn
a
;
sahn82@ufl.
e
du
关键词:
Cooki
e
doug
h
;
Microbiological hazards
;
Food saf
e
ty
;
Pathog
e
ns
刊名:Food Control
出版年:2017
3.
Comparativ
e
study on th
e
fr
ee
z
e
stability of y
e
ast and ch
e
mical l
e
av
e
n
e
d st
e
am
e
d br
e
ad
doug
h
作者:
P
e
i Wang
a
;
wangp
e
i@njau.
e
du.cn
;
Runqiang Yang
a
;
yangrq@njau.
e
du.cn
;
Zh
e
nxin Gu
a
;
guzx@njau.
e
du.cn
;
Xu
e
ming Xu
b
;
xmxu@jiangnan.
e
du.cn
;
Zh
e
ngyu Jin
b
;
jinlab2008@yahoo.com
关键词:
Y
e
ast/ch
e
mical l
e
av
e
n
e
r
;
Froz
e
n
doug
h
;
St
e
am
e
d br
e
ad
;
Gassing prop
e
rti
e
s
;
Glut
e
n d
e
t
e
rioration
刊名:Food Ch
e
mistry
出版年:2017
4.
Proofing of br
e
ad
doug
h assist
e
d by ohmic h
e
ating
作者:
Timoth&
e
acut
e
;
e
Gally
;
Olivi
e
r Rouaud
;
olivi
e
r.rouaud@oniris-nant
e
s.fr
;
Van
e
ssa Jury
;
Mich
e
l Hav
e
t
;
Anthony Og&
e
acut
e
;
Alain L
e
-Bail
关键词:
Ohmic h
e
ating
;
Br
e
ad
doug
h
;
Proofing
;
E
n
e
rgy
刊名:Innovativ
e
Food Sci
e
nc
e
& Em
e
rging T
e
chnologi
e
s
出版年:2017
5.
Fuzzy logic bas
e
d proc
e
ss control strat
e
gy for
e
ff
e
ctiv
e
sh
ee
ting of wh
e
at
doug
h in small and m
e
dium-siz
e
d
e
nt
e
rpris
e
s
作者:
Jyothi Mahad
e
vappa
;
jyothi.mahad
e
vappa@fau.d
e
;
Frauk
e
Groß
;
Antonio D
e
lgado
关键词:
Doug
h sh
ee
ting
;
Proc
e
ss control
;
Surfac
e
cracks
;
Rh
e
ological prop
e
rti
e
s
;
Fuzzy logic
刊名:Journal of Food
E
ngin
ee
ring
出版年:2017
6.
Population balanc
e
of dropl
e
ts in a puls
e
d disc and
doug
hnut column with w
e
ttabl
e
int
e
rnals
作者:
Qi Fang
a
;
Dian Jing
b
;
Hao Zhou
a
;
Shaow
e
i Li
a
;
lsw@tsinghua.
e
du.cn
关键词:
Population balanc
e
;
Coal
e
sc
e
nc
e
;
Br
e
akup
;
W
e
ttability
;
Puls
e
d disc and
doug
hnut column
刊名:Ch
e
mical Engin
ee
ring Sci
e
nc
e
出版年:2017
7.
R
e
moval of c
e
sium ion from contaminat
e
d wat
e
r: Improv
e
m
e
nt of
Doug
las fir bark biosorption by a combination of nick
e
l h
e
xacyanof
e
rrat
e
impr
e
gnation and TEMPO oxidation
作者:
Nicolas G
e
n
e
vois
a
;
Nicolas Villandi
e
r
a
;
nicolas.villandi
e
r@unilim.fr
;
Vinc
e
nt Chal
e
ix
a
;
E
v
e
lyn
e
Poli
b
;
Loï
;
c Jaub
e
rty
c
;
Vinc
e
nt Gloagu
e
n
a
关键词:
C
e
sium biosorption
;
Doug
las fir bark
;
T
E
MPO oxidation
;
Nick
e
l (II) h
e
xacyanof
e
rrat
e
(III)
;
Syn
e
rgistic
e
ff
e
ct
刊名:
E
cological Engin
ee
ring
出版年:2017
8.
E
ff
e
ctiv
e
viscosity of nanofluids — A modifi
e
d Kri
e
g
e
r-
Doug
h
e
rty mod
e
l bas
e
d on particl
e
siz
e
distribution (PSD) analysis
作者:
R. D
ee
pak S
e
lvakumar
;
S. Dhinakaran
;
ssdhinakar@gmail.com
关键词:
Nanofluids
;
E
ff
e
ctiv
e
viscosity
;
Clust
e
ring
;
Int
e
rfacial lay
e
r
;
Particl
e
siz
e
distribution (PSD)
;
Kri
e
g
e
r&ndash
;
Doug
h
e
rty mod
e
l.
刊名:Journal of Mol
e
cular Liquids
出版年:2017
9.
Foam stabilization during proc
e
ssing of starch-bas
e
d
doug
h syst
e
ms
作者:
Dana
E
lg
e
ti
;
Liang P
e
ng
;
Mario J
e
kl
e
;
mj
e
kl
e
@tum.d
e
;
Thomas B
e
ck
e
r
关键词:
Viscosity
;
Rh
e
ology
;
Standardiz
e
d f
e
rm
e
ntation
;
Quinoa
;
Br
e
ad
;
Glut
e
n-fr
ee
刊名:Innovativ
e
Food Sci
e
nc
e
& Em
e
rging T
e
chnologi
e
s
出版年:2017
10.
Formulation of y
e
ast-l
e
av
e
n
e
d br
e
ad with r
e
duc
e
d salt cont
e
nt by using a Lactobacillus plantarum f
e
rm
e
ntation product
作者:
Franc
e
sca Val
e
rio
a
;
Amalia Cont
e
b
;
c
;
Maria
e
l
e
na Di Bias
e
a
;
V
e
ronica M.T. Lattanzio
a
;
S. Lisa Lonigro
a
;
Lucia Padalino
c
;
E
rica Pontonio
d
;
Paola Lav
e
rmicocca
a
;
paola.lav
e
rmicocca@ispa.cnr.it
关键词:
Salt-r
e
duc
e
d br
e
ad
;
Lactic acid bact
e
ria
;
Microbial bioproc
e
ssing
;
F
e
rm
e
ntation product
;
Doug
h acidification
;
S
e
nsory analysis
;
Umami
;
Kokumi
刊名:Food Ch
e
mistry
出版年:2017
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按检索点细分(32374)
题名(1407)
作者(28308)
关键词(843)
文摘(3606)
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